Search results

@ Peebee, Been busy all week so I havn't had the time to read past post #7 let alone fire up the Defuddle. This just to let you know I will be reviewing your posts soon. ARNWD.

Thank you so much for replying. :D The numbers are different from those I posted earlier as you appear to be using the year ended 2014 water report, have you mislaid your reading glasses?. No need to change tho - I am just trying to understand how the Defuddler works. The latest water report is...

I see no problem at all. When I first read the post title I was thinking of the 2 liter type, Thermos branded flasks. Believe me or not but these are indeed used as mini mash tuns both for yeast starters and for home brewing pilot brews. If I was in your place I would have already placed an...

I am trying to understand @peebee 's Defuddler spreadsheet. When targeting a water profile I use Graham Wheeler's Liquor Treatment Calculator over on JBK. I do have all the six required values from water reports and by using the Salifert alkalinity test kit but the anion's and cations don't...

Don't forget, water temp will affect volume measurements.

This 'fresh ale' thing was reported on in The Daily Telegraph at the weekend. https://www.telegraph.co.uk/news/2024/03/16/british-brewer-row-carlsberg-marstons-real-ale-pumps/ As the article is be hind a paywall, I have posted the text below.

I sincerely hope you are feeling well sooner rather than later. If a stranger can help, private message me. I would be aghast if a cry for help was missed. I am willing to do anything to improve this melancholy you must be feeling. Many others have felt the same inluding myself - you are not alone.

None. Nil. Never. Sodium carbonate peroxide/sodium percarbonate reacts with water and breaks down in 15 minutes to 1 hour depending on water temperature. Dissolved in water, sodium percarbonate yields a mixture of hydrogen peroxide (which decomposes to water). oxygen, sodium and carbonate. See...

Off Topic but On my text tab in my browser I have open "London and Country Brewer" first printed in 1730 and I am on page 23. Page 23 includes "For brewing Strong brown Ale called Stitch". What a remarkable coincidence to read about "Stitch" then see it mentioned in a post as I start browsing...

@David Woods Did you bottle direct from the fermenter or a bottling bucket? Did you fill the PET bottles first, then fill the glass bottles? Did you bottle from a tap or via a syphon?

I should also point out that the Sui Generis Brewing blog is run by a yeast microbiologist. There are other posts on the site explaining how he runs a yeast bank for his homebrew club.

I have started freezing yeast this year following the instructions here:- https://suigenerisbrewing.com/?s=freezing and here https://www.homebrewtalk.com/threads/freezing-yeast.678455/ I use the 15ml centrifuge tubes. Two yeasts banked and the third in a starter now.

PS Almost forgot, I am well chuffed with the grain.

Gobaloon thanks again and having met you I can say what a very nice person you are.athumb..:D ARNWD.

Understand about the hops. Not a problem. Will see you Saturday. And many thanks.

If your brewing one kit after the other and as Munton`s use the same yeast across the range then you could pitch both sachets from both kits in the first gyle you do then repitch Some of the slurry (about 150 mls) from that into the second brew.

Hi Gobaloon, I'm in Leeds so would be interested in free grain (and hop plants). Cheers ARNWD.

Hi Gobaloon, I'm in Leeds so would be interested in some plants about six would be fine. Cheers.

I have two 25 liter Klarstein fermenter's. Total volume is about 31 liters to the brim. They work fine. The markings are 1 liter higher than the filled volume, ie to fill to 25 liters requires 26 liters of wort. This is because there is 1 liter below the tap but I just tip forward to get any...

Like I said it's yeast and beer. Whilst fermention can produce a light coloured yeast sediment, after packaging the yeast is put under pressure and in my experience always takes on a dark colour. Even clarifying a beer without pasteurisation or filtration there will always be some yeast that...